Miso Soup

asian japanese soup/stew bean soy appetizer tofu fall gourmet sugar conscious kidney friendly pescatarian dairy free wheat/gluten-free peanut free tree nut free no sugar added kosher

N/A

Makes about 3 cups (serves 4)

Source

Ingredients

1 (2- to 3-inch piece) kombu (dried kelp)

3 cups cold water

1 (5-g) package katsuo bushi (dried bonito flakes; 1/2 cup)

2 tablespoons shiro miso (white fermented-soybean paste)

1/4 pound soft tofu, drained and cut into 1/2-inch cubes

2 tablespoons thinly sliced scallion greens

cheesecloth

Method

Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 2-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.

Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

Stir together misto and 1/4 cup dashi in a bowl until smooth. Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu. Simmer 1minute and remove from heat. Immediately stir in miso mixture and and scallion greens and serve.